Decided to take the plunge and try my first brisket. Went across the line last week and picked up an 8 lb. cryo pack brisket, brisket is not a popular cut here in the great white north. After doing my due diligence and reading everything I could, from all of you great sources, I determined about 14 hours for this puppy. (1.5 hrs/lb + 2 hours to be safe as an estimate). So at 3 AM I was up and at em ...... Now here's the thing, I realize every brisket is different, but by 8 AM it was at 165 internal (pulled and foil wrapped and back in the smoker). By noon internal was 195. This was a total of just over 9 hours and it never really hit a plateau. Needless to say it was wrapped again and straight into the cooler (which kept it warm for over 4 hours). I realized after the fact that what I had was not a full brisket, but rather just the flat. After all this rambling, I guess my question is .... does this sound reasonable for just the brisket flat? Everything worked out fine, but for future reference, I really don't want to be up that early if I don't need to be.
Thanks everyone ..... BTW, it turned out great!!!! Meat was moist and flavorful and was devoured before I could get any qview (next time for sure)
Thanks everyone ..... BTW, it turned out great!!!! Meat was moist and flavorful and was devoured before I could get any qview (next time for sure)